Baked chicken with Artichokes

Recipe:

Boneless, skinless chicken breasts, halved

3/4 c flour, salt and pepper

• Dredge chicken in seasoned flour and place in casserole

• Brown on both sides in cast iron pan with a little bit of oil to prevent sticking

• Remove and return to casserole dish

In separate pan, begin sauce

• 2 tbsp butter

• add 1 chopped garlic scape or clove

  Separately, combine:

• 1.5 c hot water

• 1 tbsp of “better than chicken” bouillon

  Stir.

  When butter is melted,

• Add 2 Tbsp flour and combine

• Season with salt and pepper

• Add water and bouillon mixture gradually

• Add zest and juice of 1 lemon

• Add 3 Tbsp cognac or white wine

  Cook until sauce ingredients thicken

• Add 1 C sour cream

Pour sauce over chicken, cover with foil, bake for 45 minutes in 350 degrees oven

Using a jar of artichokes (not marinaded,) drained, or frozen artichokes - space evenly over the chicken and cover. Return to the oven for another 15 minutes.